Success? Canning Orange Rhubarb Butter

Wednesday, June 11, 2014

I had an awesome housemate in Seattle who showed me how to can the Italian plums the backyard tree dropped as a plum butter and take foraged blackberries from the side of the road to turn into cans of jam, all with a boiling water bath process for sterilizing/preserving. And now, some years since, I finally brushed off my canning supplies and put them into action.

There was a considerably large pile of rhubarb from J's grandfather's garden living in our fridge for a week or two. I turned it into...butter. FoodInJars' orange rhubarb butter, to be exact. Although, her strawberru rhubarb butter also looks quite nice.I also followed her boiling water bath canning instructions, as I don't exactly recall every step my Seattle housemate showed me. I must say, the whole process was incredibly simple. Just a decent amount of waiting and stirring. I tested each of the lids to see if they'd come off, and it looks like the sealing was successful 3/3. Sweet Lady Luck.

Of course, my butter doesn't have the same rosy color as FoodInJars'. It's more of a shade of puce. Green butter. These green rhubarb are not the harder to grown red rhubarb, but I'll take what I can get.

Here's to hopefully not getting botulism!